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Smoked Leg Of Lamb

A home-style Smoked Leg Of Lamb made with Leg Of Lamb Bone In, Garlic Slivered, Salt, Pepper, and Vermouth Dry. Serves 9. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 lb
• 2
• to taste
• to taste
• 2 tbsp
• 2 tbsp
• 1
• 1/2 tsp
• 8 lb
• 2 1/2 cup

Method (preview)

1. 1

   Trim excess fat from lamb.

2. 2

   Cut 1/2-inch incisions 2 inches apart over surface of lamb; insert slivers of garlic into incisions.

3. 3

   Rub lamb with salt and pepper.

4. 4

   Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours.

5. 5

   Bring to room temperature before smoking.)

6. 6

   Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained hickory chips. Add 5 quarts water to water pan.

7. 7

   Place lamb on upper rack of smoker; smoke until instant-reading thermo- meter inserted into thickest part of meat away from bone registers 150F or medium or 160F for well done, 4 to 6 hours.

8. 8

   Serve hot or at room temperature.

9. 9

   Recipe from Cuisine, August, 1983.

10. 10

    On 27 JUN 95 230306 -0600